Recipe From My Boyfriend

Mushroom & Pea Pan-Fried Gnocchi

Although I’m not always necessarily chomping at the bit to annihilate a plate of pasta on a hot summer night, it’s nearly impossible for me to quell my cravings for Italian cuisine. I can’t go a couple days without having it, especially since it’s my boyfriend’s specialty. He has a knack for whipping up the most amazing dishes out of (what looks like to me) a completely parched pantry. This perfectly light gnocchi was no exception, and I was thoroughly surprised at how flavorful it was without any sauces or cheese. For all you adults, I suggest adding a medium-bodied Pino Gris or Sangiovese, depending on whether your tongue leans towards white or red wines.

Mushroom & Pea Pan-Fried Gnocchi
(serves 2)

Ingredients:
• 2 tablespoons garlic
• 4-6 tablespoons olive oil
• 1 small onion
• 8-10 shitake mushrooms
• 7-10 large crimini mushrooms
• ½ cup peas
• 2 cups vegetable stock
• Salt
• Pepper
• Crushed red pepper
• 1 handful basil (16-20 leaves)
• 1 package gnocchi

Method:

1. Dice garlic and onion. Add to skillet and begin to sauté.

2. Meanwhile, dice shitake and crimini mushrooms. When onions begin to sweat, add mushrooms, and sauté for 3-5 minutes.

3. Add 2 cups vegetable stock. Bring to boil and then reduce to a heavy simmer.

4. Boil and prepare gnocchi as package recommends.

5. When vegetable stock is almost fully evaporated, add ½ cup peas, remove from heat, and set aside.

6. Wipe out skillet and add 2 tablespoons olive oil and bring up to temperature. Add gnocchi and sauté until golden brown. Add chopped basil to skillet and sauté for 2 – 3 more minutes.

7. Add mushroom mixture to gnocchi and sauté for 2-3 more minutes or until everything is up to temperature. Add salt and pepper to taste.

And last but not least, chow down! 😀

Let us know how your gnocchi goes in the comments below.

Big thanks to my amazing boyfriend & the best cook I know, Ben.

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